I have been resisting the temptation to make these Pakodas for a long time now. Monsoon brings with it cravings for hot,spicy,fried food.

I am not a great fan of fried foods, but during the rainy season it is difficult for me too,to resist the temptation of these delicious minty Paneer Pudina Pakodas- PPP J (Cottage cheese-Mint fritters).

This is one of the recipes I would list under my ‘Culinary Accidents’. This accident sure was rewarding. See if you like it.

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Paneer Pudina Pakoda recipe

Serves : 3-4

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250 gms firm, fresh Paneer (you can substitute this with Tofu if you like. I have tried that too.)

For marinating:

2-3 tbsp whisked curd,(yoghurt)

½ tsp Red chilli powder

1 tsp Tandoori masala.(I am a strict eggetarian but I keep this Masala in my pantry. It goes well with Tikkas and some curries. You can add Chaat Masala if you don’t have the Tandoori Masala.)

Pinch of salt.

For the Pudina filling:

½ cup Pudina leaves, destemmed and washed

¼ cup fresh coriander leaves, destemmed and washed

2-3 Green chillies, chopped

½ tsp lemon juice.

Pinch of salt.

For the batter:

~ ¾ cup besan (Gram Flour)

½ tsp turmeric powder

½ tsp red chilli powder

Salt as per taste

Oil for frying

Cut the Paneer into small pieces (~ ½“ x 2”).If you don’t have the patience or the time you can make bigger pieces.

Mix all the ingredients for the marinade and put the paneer pieces in it. Mix delicately, taking care not to break the pieces.

Coat all the pieces with the marinade and keep aside for about 20 mins.

Blend together all the ingredients for the Pudina Filling.Do not add water. It is ok if the mixture gets coarsely ground, but don’t add water.

Mix all the ingredients for the batter except oil.

Add 1 tbsp of hot oil to the mixture

Add water to this till it forms a smooth,thick batter.

Take 2 pieces of the marinated paneer.

Add as much Pudina filling as you can between the two pieces like a sandwich.

Repeat this for all the paneer pieces. (See photo)

Heat oil in a wok/ Kadai. Check the temperature by putting a drop of the batter in it. It should immediately rise and sizzle.

Dip each paneer sandwich in the batter and coat the batter on all sides. Be careful here so as not to break the sandwich. You can dip the sandwich in the batter and use a spoon to coat it from all sides.

[…] 18th, 2007 I was bragging so much about the wet rainy weather here and how it makes me crave for Pakodas J The Monsoon seems to have taken offence to this and has suddenly disappeared. It’s almost as if […]

I’ve tried panir pakodas from a restaurant once or thrice- they fill theirs with a mashed-up alu-mattar subzi- probably leftover from samosas- but I really like your idea of using pudina chatni, because I end up drowning any deep-fried savories in hari chatnis anyway as I so love the flavour- really nice idea- and pic- so I can see why it was plagiarized! ;-)